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12Ingredients
45Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 1 bunch kale (stalks removed and discarded, cut into ribbons or roughly chopped)
- 1 cup cooked quinoa (cooled, I used sprouted quinoa)
- 1/3 cup almonds (roughly chopped, regular almonds, pine nuts, pumpkin seeds or other nuts would work here)
- 1/2 cup pomegranate arils (seeds)
- 2 tsp. orange zest (fresh, for garnish, optional)
- 1 shallot (small, minced)
- 1/4 cup olive oil (Terra Delyssa)
- 2 Tbsp. orange juice (freshly squeezed)
- 1 Tbsp. champagne vinegar
- 1 tsp. honey (or maple syrup)
- sea salt
- freshly ground black pepper
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Reviews(1)
Kim 8 years ago
Great recipe! The orange vinaigrette is rather forgiving; I used all the juice from an orange and it didn't end up being overpowering. I also didn't have pomegranate seeds on hand, so I used thinly sliced apple (next time I think I'll cube the apple). I quickly tossed the apple in some of the vinaigrette-covered kale to prevent it from browning. The result was a sweet, hearty salad, despite worries that the kale might be too bitter.